Thursday, April 21, 2011

Oatmeal Unleavened Bread

We're celebrating the biblical Feast of the Days of Unleavened Bread this week. As a kid, we always ate the store bought matzos during this festival. We ate them and we loved them. I mean, we really loved that stuff and looked forward to eating it (not enough to eat it any other time of the year, but during that week, we devoured many boxes of the giant crackers). My husband's family also ate the store bought cardboard like matzos, but he was never thrilled about them. His mom made it tolerable to him by topping them with butter, cinnamon and sugar and baking them for a minute or so, but he never really liked them. When he was a young teenager, his cousin introduced his mom to this recipe. From then on, he loved and looked forward to eating unleavened bread. He loves this stuff the way I used to love matzos. I admit, since I have eaten this bread, I no longer love the store bought stuff, but we do buy a box or two every year. I still like it (not love it anymore) and Arin prefers the store bought over the homemade. Ella loves them both!

Preheat oven to 350 degrees. Bring the water to a boil. Turn heat off. Add butter to the water. Stir to melt the butter. Add the honey and stir. In a separate bowl, mix together the oats and flour. Add the honey/butter/water mixture to the flour/oat mix. Stir to form a dough. It'll be a little "wet" but not so wet that you can't roll it out. Flour the counter, roll the dough out to about 1/4" thickness. I work in batches. Use a pizza cutter to cut the dough. Place the cut dough pieces on an ungreased cookie sheet. Bake for 10 minutes.

4 comments:

What how can he not love the matzos that mom used to make those bring back good childhood memories:-) But I do agree that oatmeal bread is so good and addicting... I didn't get any of that this year guess I could make some:-) Ange

We made these yesterday (and I used biscuit cutter to cut)--Corban calls them oatmeal cookies! We like this recipe:1 1/2 c. flour1 1/2 T olive oil1 T honey1 egg1/4 c water1/2 t salt(makes about 1/2 size of your recipe, but you can double) shape and bake for about 10 min at 350